Broccoli Slaw

February 2010 328 Last week, I discovered an item at the local deli called Broccoli Slaw. While buying cheese, I interrogated the deli manager about how the broccoli salad was made. To my delight, I discovered that it was made of broccoli stems which means I could save a trip to the compost bin by creating a side dish for my family. This salad is very flexible, so use whatever you have on hand to create it.


4 broccoli stems, peeled and julienned ( make about 2 – 2 1/2 cups)
1/2 cup carrots,  peeled and julienned
2 sticks celery, diced
1/2 medium onion, diced
1 cup shredded cabbage
1 small apple, peeled and julienned
1/2 cup diced almonds
Optional ingredients: jicama, cauliflower, raisins, cranberries

Mix all ingredients in a large bowl.


1 cup mayonnaise
3 tablespoons balsamic vinaigrette
3 tablespoons agave nectar (or 1/4 cup + 1 T.sugar)

Mix dressing ingredients together until well blended. Coat salad with dressing. Refrigerate for a couple of hours. Serve cold.

This post has been linked to Foodie Friday.



  1. Michael Lee West says

    I wouldn't have guessed stems! I love the addition of the agave nectar–I'll look for it at the grocery. Hope you have a wonderful, food filled weekend!

  2. Mary says

    Alea, this is a wonderful recipe. Did you know that broccoli stems can be thin cut crosswise and used in stir-frys? Have a great day…Mary

  3. Alea says

    Mary, Isn't funny how once you learn about something new, you see it everywhere? I just saw a post about using stems in stir fry 2 days ago, and yesterday I saw a post about using stems in soup. I am excited about the possibilities!

  4. halfdozendaily says

    Oh yum! I always read that the stem was the healthiest part of the broccoli for you!! :) This recipe sounds delish!!

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